This is probably my proudest blog update to date. Why, you ask? Because I FRIED something successfully and without burning myself or burning down the hotel room. Woohoo! When I was planning my menu for the week I decided beef tacos sounded good (since we both love Mexican food) but I wasn’t feelin’ the beef mixture made from a packet of seasoning and the pre-fab taco shells from a box. So I started searching the internet and found a recipe and a method for from-scratch beef tacos that I KNEW I could count on because it was from Cook’s Illustrated. I hate to gloat but Alex agreed with me so I must say, these were probably the BEST ground beef tacos I have ever had! I don’t know if we will every be able to eat tacos from a packet and pre-fab shells again. There’s just no comparison. The only downside is that doing it this way is definitely not the quick weeknight meal that you think of beef tacos being. However, you could fry the shells on the weekend, package them in a sealed plastic bag, and then just reheat in the oven on the day of the tacos. That would make it WAY more weeknight-friendly!
Home-Fried Taco Shells
- 3/4 cup vegetable oil, corn oil, or canola oil (I used more than this b/c my skillet is larger than 8 inches. I’d say just get about a 1/2 inch of oil in the skillet.)
- 8 corn tortillas (6 inch)
1. Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.
2. Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
|2||tablespoons vegetable oil or corn oil|
|1||small onion , chopped small (about 2/3 cup)|
|3||medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)|
|2||tablespoons chili powder|
|1||teaspoon ground cumin|
|1||teaspoon ground coriander|
|1/2||teaspoon dried oregano|
|1/4||teaspoon cayenne pepper|
|1||pound 90% lean ground beef (or leaner)|
|1/2||cup tomato sauce|
|1/2||cup low-sodium chicken broth|
|1||teaspoon brown sugar|
|2||teaspoons vinegar (preferably cider vinegar)|
|Ground black pepper|
|Shells and Toppings|
|8||taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)|
|1||cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese|
|2||cups shredded iceberg lettuce|
|2||small tomatoes , chopped small|
|1/2||cup sour cream|
|1||avocado , diced medium|
|1||small onion , chopped small|
|2||tablespoons minced fresh cilantro leaves|
|hot pepper sauce , such as Tabasco|
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately. (I served them with shredded cheddar cheese and homeade fresh guacamole and they were PERFECT!)